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Ingredients
Serves: 4

Shortcrust Pastry

1 cup plain flour

1 cup self-raising flour

pinch of salt

100g chilled butter, diced

1 teaspoon lemon juice

3 tablespoons iced water

Filling

250g bacon rashers, rind removed, chopped

4 large eggs

1/2 cup pouring cream

pinch of nutmeg

salt and freshly ground black pepper

1 egg yolk, beaten with a pinch of salt, to glaze

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DirectionsPreparation:20min › Cook:1hour › Ready in:1hour20min

To prepare the pastry, put the flours and salt in a large bowl, add the butter and rub into the flour between your thumbs and fingertips until the mixture resembles coarse breadcrumbs. Mix the lemon juice and water, pour over the flour and butter mixture and stir in quickly with a round-ended knife. When the dough starts to cling together, discard the knife and use the fingers of both hands to press the mixture gently together into a ball.

Knead the dough lightly by pressing and turning it in the bowl until fairly smooth, then place it on a sheet of plastic wrap, press it into a disc and wrap tightly to exclude the air. Rest the dough for 20 minutes in the refrigerator before rolling out.

Roll out a little more than half the pastry and line a 20–23 cm pie plate. Arrange the bacon over the base and break the eggs over the bacon. Mix the cream with the nutmeg, salt and pepper and pour over the eggs. Roll out the remaining pastry and cover the pie, pressing the edges of the lid and bottom crusts together firmly to seal. Brush the top with the beaten egg, make a few slits in the lid and rest the pie in the refrigerator for 30 minutes.

While the pie is resting, preheat the oven to 200 degrees C. Bake the pie for 30 minutes, or until golden brown. Serve the pie warm or at room temperature with a green salad.